Authentic Restaurant-Style Chicken Karahi by Baba Food RRC | Quick & Delicious | RHF (Recipe)

Learn how to make restaurant-style Chicken Karahi at home with this easy recipe by Baba Food RRC. Perfect for family dinners or gatherings, this dish is packed with flavor and requires simple ingredients.

Restaurant-Style Chicken Karahi Recipe by Baba Food RRC | Quick & Authentic | Pakistani Cuisine

Introduction

Chicken Karahi is a beloved dish in both Pakistan and India, known for its rich flavors and aromatic spices. This recipe from Baba Food RRC offers a quick and straightforward way to bring restaurant-style Chicken Karahi to your home kitchen. With simple ingredients and easy steps, this dish is perfect for those who love to enjoy traditional flavors without the hassle of a complicated process.

Improved Recipe

Ingredients

• Tomatoes: 750 grams
• Chicken: 2 ½ kg
• Yogurt: 1 kg
• Cream: 200 grams
• Garlic Paste: 5 tablespoons
• Ginger: Finely chopped
• Green Chilies: Finely chopped
• Salt: 1 tablespoon
• Red Chili Powder: 1 tablespoon
• Turmeric Powder: ½ tablespoon
• Cumin Powder: ½ tablespoon
• Dried Crushed Coriander: ½ tablespoon
• Pepper Powder: 1 tablespoon

Method

Heat the Oil:

• Add oil to a large pot and heat it over medium heat.
• Once the oil is hot, add the chicken pieces and halved tomatoes.

Cook the Chicken:

• Add salt, red chili powder, turmeric powder, and half a cup of water to the pot.
• Cook over high heat for 2 minutes with the lid on.

Add Garlic Paste:

• Remove the lid, reduce the heat to medium, and add the garlic paste.
• Cover the pot again and cook for an additional 5 minutes.

Prepare Tomato Paste:

• Turn off the heat, remove the tomatoes from the pot, and blend them into a paste.
• Add the tomato paste back into the pot with the chicken.

Store for Later (Optional):

• At this stage, the karahi is 50% ready. You can store it in the refrigerator for up to 5 days, making it easy to prepare the dish quickly when needed.

  Finish the Dish:

• Mix yogurt and cream in a juicer blender for 2 seconds. This mixture can be used for up to 2.5 kg of chicken.
• Take out 1 kg of chicken and some broth from the pre-prepared packet and put it in a large frying pan.
• Add cumin powder, dried coriander powder, and red chili powder to taste. Cook on high heat until 70% of the water has evaporated.

Final Touch:

• Add chopped green chilies and fry well for 5 minutes.
• Reduce the heat, add 2 tablespoons of the yogurt and cream mixture, and cook for 2 minutes.
• Turn up the heat and cook for an additional 3 minutes.
• Transfer the dish to a clean pan and garnish with long chopped green chilies, ginger, green coriander, and crushed black pepper.

Serve:

• Serve hot with naan, roti, or steamed rice.

  Calories Information

• Calories per serving (approximately 200g of chicken with sauce): 400-450 kcal

  Health Benefits and Precautions

  Health Benefits:

• Rich in Protein: Chicken provides essential proteins, necessary for muscle repair and overall health.
• Spices: The spices used, such as cumin and turmeric, have antioxidant and anti-inflammatory properties.

Precautions:

• High-Calorie Content: Due to the use of cream and oil, this dish is relatively high in calories. Enjoy in moderation.
• Spice Level: Adjust the chili content according to your taste preferences.

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